Salmon makes a luxurious fish cake, perfect for a special meal and can be served with salad and accompanied with tartar or chilli sauce.
These are probably the most simple salmon fishcakes you will come across as this recipe is not posh but quick and effective.
Serve one as a starter, or two for a more substantial dinner. Serve with a green salad and a little aioli on the side. These are a great way to use up leftover potatoes or salmon too!
Delicious, family-friendly salmon and sweet potato fishcakes. Perfect for a quick and healthy dinner. A great idea for a weeknight meal. Full of protein and something the whole family will love!
- About 2 cups of mashed potatoes with salt butter and milk added
- Leftover cooked salmon or tinned salmon about 12 to 14 oz
- 1 egg
- About 1/2 tsp salt and pepper to taste
- 2 tbsp chopped fresh Italian parsley
- 1 egg beaten with a tablespoon of water
- breadcrumbs with a dash of salt and pepper
- olive oil or grapeseed oil
Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl. Mix all the ingredients together using a fork to break up the fish, then form into patties.
Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
Place on a baking sheet and continue until the remaining mixture is finished.
Fry gently over medium heat until golden brown on both sides, adding oil as needed.
Place on a paper-towel-lined sheet to absorb the excess oil.
Serve and enjoy.
Tip: If you have any leftover hard boiled eggs you can chop these up and add to the fishcake mixture.